Asparagus Mimosa

Course: Breakfast, Salad

Cuisine: French, Low Carb

Keyword: Asparagus recipes

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: servings

Calories: 261kcal

Author: Angela Coleby

Vibrant asparagus is covered with chopped eggs and a lemon mustard dressing for a spring time brunch or salad.

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Ingredients

12 stalks asparagus
3 large hard boiled eggs

Dressing

1 shallot finely chopped
1 teaspoon Dijon mustard
2 tablespoons lemon juice
6 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper

To Serve

2 tablespoons chives chopped

Instructions

Trim the ends from the asparagus spears.
Place the spears in a large saucepan of boiling water and blanch for 2-3 minutes.
Remove the asparagus spears and place them in a bowl of iced water to stop the cooking process. Dry them and set aside.
Cut the hard boiled eggs in half and remove the yolks from the whites.
Finely chop the egg whites and egg yolks.
Mix all the dressing ingredients in a bowl and whisk until combined.
Toss the asparagus in half of the dressing and place the stalks on a plate.
Top with the chopped eggs and drizzle the remaining dressing over the salad.
Serve with chopped chives on top.

Notes

Serves 4

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition